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PHYSICO‐CHEMICAL PROPERTIES OF LIPID‐FREE CEREAL STARCHES
Author(s) -
LORENZ KLAUS
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01170.x
Subject(s) - defatting , triticale , chemistry , swelling , food science , solubility , agronomy , materials science , biology , organic chemistry , composite material
The water‐binding capacity, swelling power, solubility, gelatinization temperature range, and Amylograph viscosity of defatted and non‐defatted hard red spring wheat, durum wheat, rye, triticale, barley and rice starches were compared. Except for the durum and rice starches, defatting increased water‐binding capacities and swelling powers determined at 90°C. Defatting reduced solubilities of the cereal starches and increased birefringence endpoint temperatures of the wheat and rice starches. Amylography peak viscosities (92°C) showed no differences between defatted and nondefatted starches with the exception of rye and triticale starches. Considerably higher Amylography viscosities, however, were observed for suspensions of all defatted starches compared with nondefatted starches when held at 92°C for 30 min, after cooling to 35°C and after 60 min at 35°C.